Pastry Cook II (Start Date No Earlier ThanMarch 3, 2025)

Preferred Qualifications:

• Minimum of 3-4 years experience with a good working knowledge of the fundamentals of cooking, baking and pastry.

• Pastry diploma or degree preferred.

• English language communications required.

• Excellent customer service skills.

• Basic knowledge of classical French desserts, chocolate handling and sugar work preferred.

• Basic knowledge on mixing techniques, recipe preparation, piping, cake building, decorating.

• Basic knowledge on mousses, custards and sauces.

• Knowledge of operating all kitchen/pastry equipment, mixers, tilt skillets, ice cream machine.

• Basic mathematical skills.

• Ability to bend, stoop, stand, lift 50 pounds and push carts weighing up to 200 pounds.

• Requires full availability including days, nights, weekends, and holidays.

Responsibilities:

• Comprehend BEOs.

• Prepares all volume food inters according to standard recipes and specifications to ensure consistency of product.

• Checks and controls the proper storage and rotation of product, checking on portion control to maintain a quality product.

• Practice inventory controls, including the preparation of and pick up of item from the storeroom.

• Stores all food in refrigerated boxes including covers, labels and dates.

• Cleaning of walk-ins, reach-in boxes, to ensure all equipment in working areas is clean and sanitary and in proper working condition, in order to comply with health department regulations.

• Other duties as assigned.